Coconut Jam Slice

I wanted to use up an opened jar of strawberry jam cluttering in the fridge. Found a nice recipe to use all that jam, Coconut Jam Slice. The jam is sandwiched between a buttery shortbread  base and the top is a crumbly mixture of coconut, eggs and sugar. 

One of my favourite ingredients in bake, coconut, which imparts a delicious fragrant aroma during baking. 

Lovely fragrant jam slice. Great for snacking and makes a nice tea-time treat with a cup of warm tea!

Coconut Jam Slice

(Mastering The Art Of Baking, Anneka Manning)
1 cup all-purpose flour
1/2 cup self-rising flour
1/2 cup confectioners' sugar
5-1/2 oz chilled butter, chopped
1 egg yolk
1/2 cup strawberry or raspberry jam

Topping :
1/2 cup superfine sugar
3 eggs, at room temperature
3 cups shredded coconut, toasted

1. Preheat the oven to 350F/Gas 4. Brush the base and sides of a shallow 7x11-1/4 inch pan with melted butter or oil. Line the base and 2 long sides with a piece of nonstick parchment paper, cutting into the corners to fit, and allowing the paper to extend above the sides.
2. Put the flours, confectioners' sugar, butter, and egg yolk in a food processor. Using the pulse button, process until the mixture starts to come together. Turn the dough out onto a lightly floured work surface and press together until smooth. Use your fingertips to press the dough evenly into the prepared pan. Refrigerate for 10 minutes. Bake for 15 minutes, or until golden brown and cooked through. Transfer to a wire rack and allow to cool in the pan.
3. Spread the jam evenly over the cooled slice base in the pan.
4. To make the topping, put the sugar and eggs in a medium bowl and use a balloon whisk to whisk until combined. Stir in the coconut. Spread the topping evenly over the jam, pressing down with the back of a spoon. Bake for 20 minutes or until the topping is light golden. Transfer to a wire rack and allow to cool in the pan. Cut into squares or fingers to serve.

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Kitchen Flavours and Emily's Cooking (Makan2) Foray